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Cozy Bakery-Style Chocolate Chip Cookies: Easy Thick & Chewy

cozy bakery-style chocolate chip cookies - featured image
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These thick, chewy chocolate chip cookies have crisp edges and soft centers, made with simple ingredients and no stand mixer required. Perfect for any occasion, they’re freezer-friendly and consistently reliable.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Melt the butter and let it cool slightly. In a small saucepan or microwave-safe bowl, melt 1 cup of unsalted butter until just liquid. Don’t let it boil or brown. Let it sit for about 5 minutes until warm but not hot.
  2. Whisk together the dry ingredients. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Set aside.
  3. Combine the sugars and melted butter. In a large mixing bowl, combine 1 cup of packed light brown sugar and 1/2 cup of granulated sugar. Pour the slightly cooled melted butter over the sugars and stir until fully combined. The mixture will look like wet sand.
  4. Add the eggs and vanilla. Crack 2 room-temperature eggs into the sugar-butter mixture and add 2 teaspoons of vanilla extract. Stir vigorously until smooth and glossy.
  5. Fold in the dry ingredients. Add the flour mixture to the wet ingredients in two additions, folding gently after each addition. Stop mixing as soon as no streaks of flour remain.
  6. Add the chocolate chips. Pour in 2 cups of semi-sweet chocolate chips and fold them in with just a few strokes. The dough will be thick and slightly stiff.
  7. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but ideally 2 hours. Overnight is even better.
  8. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  9. Scoop and shape the dough. Use a cookie scoop to portion the dough into 1.5-tablespoon balls. Place them on the prepared baking sheets about 3 inches apart. Optionally, press a few extra chocolate chips into the tops.
  10. Bake one sheet at a time on the center rack for 10-12 minutes. The cookies should look golden brown around the edges but still pale and slightly puffy in the center.
  11. Cool on the baking sheet for exactly 5 minutes. If using flaky salt, sprinkle a pinch on each cookie right when they come out of the oven.
  12. Transfer to a cooling rack using a thin spatula. Let cool completely for the best chewy texture.

Notes

Chilling the dough is non-negotiable for thick cookies. Use room temperature eggs to prevent butter from seizing. Bake one sheet at a time for even results. For best texture, let cookies cool completely on a wire rack.

Nutrition

Keywords: chocolate chip cookies, thick cookies, chewy cookies, bakery-style cookies, easy cookie recipe, homemade cookies

Find it online: https://lumalunch.com/cozy-bakery-style-chocolate-chip-cookies-easy-thick-and-chewy/